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Wine in sausage

Discussion in 'Sausage' started by mohntr, Jan 18, 2007.

  1. mohntr

    mohntr Smoke Blower OTBS Member

    I've been looking at a lot of recipes for sausage and have noticed many call for a red wine, and a few white wine or beer. I have never added any of them.

    Do you use wine in your sausage making?
  2. I use a lot of wine in cooking and I have used apple cider in sausage…whatever works! [​IMG]
  3. gremlin

    gremlin Meat Mopper OTBS Member

    Whatever works is correct.
    Try reducing your red or white wine or apple cidar.
    Just cook it down till you have what you need. For example.. try reducing a cup of the liquid of your choice down to about a half of a cup or a quarter of a cup and the flavour will be intensified.
    I made 140 lbs of sausage the other day (2 days acually)and one recipe I used called for apple cider reduced to 1/2 a cup.
    Boy that really brought out the apple flavour.
  4. mohntr

    mohntr Smoke Blower OTBS Member

    Thanks Gremlin and Up in Smoke. Reducing it sounds like a great idea.
  5. deejaydebi

    deejaydebi Legendary Pitmaster

    MoHnr -

    In some recipes you my not even notice the difference in others it just doesn't taste the same. I always use red wine in my pepperoni and sometimes in my Italian sausage. I think it makes a difference but I was raised eatting it that way.

    I just mix the spices in it then pour it over all the meat.

  6. cheech

    cheech Master of the Pit OTBS Member

    A little wine in the sausage, wine with sausage what ever works
  7. jp4lsu

    jp4lsu Newbie

    Do you inject the sausage with wine or apple cider?
  8. deejaydebi

    deejaydebi Legendary Pitmaster

    Jody -

    I mix all my spices in the wine and then slowly pour it over the meat and mix.